Table Of Contents - Cuisinart DLC-8S Series Instruction And Recipe Booklet

C O N T E N T S
I M P O RTANT SAFEGUARDS
THE PARTS
PRACTICING WITH FOOD
REMOVING PROCESSED FOOD
CHOPPING, PURÉEING & MIXING
WITH METAL BLADE
TO CHOP RAW FRUITS AND VEGETABLES
TO PURÉE FRUIT AND COOKED VEGETABLES
TO CHOP HARD FOOD LIKE GARLIC,
HARD CHEESE
TO CHOP PARSLEY, OTHER FRESH HERBS
TO CHOP PEEL FROM CITRUS FRUIT
TO CHOP STICKY FRUIT LIKE DATES
TO CHOP MEAT, POULTRY AND FISH
TO PURÉE MEAT, POULTRY AND FISH
TO CHOP NUTS
TO MAKE PEANUT BUTTER
TO MAKE FLAVORED BUTTERS,
SPREADS AND DIPS
TO MAKE MAYONNAISE
TO BEAT EGG WHITES
TO WHIP CREAM
TO MAKE CRUMBS AND CRUMB CRUSTS
TO MAKE PASTRY
TO MAKE QUICK BREADS AND CAKES
TO MAKE CAKE MIX
KNEADING YEAST DOUGH
WITH DOUGH BLADE
TYPICAL DOUGH
MACHINE CAPACITY
USING THE RIGHT BLADE
MEASURING THE FLOUR
PROOFING THE YEAST
PROCESSING DRY INGREDIENTS
ADDING LIQUIDS
KNEADING DOUGH
RISING
SHAPING, FINISHING AND BAKING
MAKING CONSECUTIVE BATCHES
PROBLEMS & SOLUTIONS
FOR MAKING DOUGH
2
PREPARING FOOD FOR SLICING
4 AND SHREDDING
ROUND FRUITS AND VEGETABLES
5 WHOLE PEPPERS
LARGE FRUITS LIKE PINEAPPLE,
CANTALOUPE
6 CABBAGE AND ICEBERG LETTUCE
6 FOOD DOESN'T FIT FEED TUBE
6
PRACTICING SLICING AND SHREDDING
7
7 REMOVING SLICED OR SHREDDED FOODS
7
7 SLICING AND SHREDDING TECHNIQUES
8 FRUITS AND VEGETABLES
8 SMALL AMOUNTS OF FOOD
9 FRENCH-CUT GREEN BEANS
9 MATCHSTICKS OR JULIENNE STRIPS
SLICING COOKED MEAT AND POULTRY
9 SLICING UNCOOKED MEAT AND POULTRY
10 SLICING FRANKFURTERS, SALAMI
10 AND OTHER SAUSAGES
10 SLICING AND SHREDDING CHEESE
11
11 IF YOU HAVE A PROBLEM
11
11 CLEANING AND STORING
FOR YOUR SAFETY
12
12 SOME TECHNICAL DATA
12
12 RECIPES
12
12 BOWL CAPACITY
13
13 WARRANTY
13
13
13
13
1
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16
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17
18
19
20
20
20
21
21
22
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